Remove silver skin on the roast-start at one end of the roast and make a little prick into the silver skin and then pick it up in a pinching motion and cut underneath it to remove it, push the blade of your knife away from you towards the other end of the meat.

In a small bowl mix the salt, garlic salt and paprika. With hands pat the salt mixture on the roast, if your entire roast isn’t covered, add a little more salt. Next spoon the olive oil over the salted roast and pat into it so that the whole roast is covered in olive oil.

Place oiled/salted roast into a dutch oven and sear it over high heat until it is brown on all sides (about 5 minutes). To brown the meat simply let it sit for a few minutes on each side, don’t constantly flip it. Only use tongs to flip your meat, don’t poke it with a fork.

Remove browned roast from the dutch oven and let it rest on a plate. In the now empty dutch oven add a dash of oil, and add the onion and cook until they start to become translucent stirring occasionally (about 5 minutes) then add in the garlic and stir, and then add in the carrots, parsnips and potatoes and a few dashes of salt. Cook for a few minutes until the vegetables start to brown a little (about 5 minutes).

Gently push the vegetables to the sides of the dutch oven and nestle the roast in the middle, pour beef broth over the meat and vegetables and place rosemary and thyme on top. Cover with a lid and cook on medium-low for 4 hours, or until the meat falls apart when touched with a fork.

To serve remove a few vegetables from the pot and desired amount of meat. I just leave the herb stalks in the pot until I’m done serving, then I remove them. Enjoy!